Mulberry leaf and cassia bark diabetes preventing tea

Abstract

The invention provides mulberry leaf and cassia bark diabetes preventing tea, belongs to the field of health foods, and particularly relates to a functional health beverage. The mulberry leaf and cassia bark diabetes preventing tea takes processed natural herbal mulberry leaves, cassia barks, jerusalem artichoke and liquorice roots, which are both used as medicines and foods, as raw materials; the raw materials are extracted with water and concentrated to obtain extracts with the regulated density; and then the extracts are diluted with pure water to prepare the tea. The tea comprises the raw materials in parts by mass: 90-100 parts of the mulberry leaves, 30-40 parts of the jerusalem artichoke, 20-30 parts of the liquorice roots and 10-20 parts of the cassia barks; the raw materials are extracted with the water according to the formula of the raw materials twice; extracting solutions are combined and then are decompressed and concentrated at 70-80 DEG C under the condition that the pressure ranges from -0.06Mpa to -0.08Mpa to obtain the extracts with the density being 1.20-1.25 (which is a measured value at 60 DEG C); and the mulberry leaf and cassia bark diabetes preventing tea is prepared according to the ratio of the extracts to the pure water of 1 to 100. By virtue of the mulberry leaf and cassia bark diabetes preventing tea, the metabolic balance of a human body can be adjusted and the immunity of the human body is enhanced; the prevention and the auxiliary conditioning of diabetes mellitus are facilitated; the mulberry leaf and cassia bark diabetes preventing tea has the good warm and cool balance, natural aroma, sweet taste and antibacterial property, and the good mouth feel; and any extra additive is not required and the mulberry leaf and cassia bark diabetes preventing tea can be widely applied to crowds with different physical properties.

Description

technical field [0001] The mulberry osmanthus beneficial sugar tea of ​​the present invention belongs to the field of health food, and in particular relates to a functional health drink. Background technique [0002] Diabetes, known as "Xiaoke disease" in ancient times, is a systemic chronic metabolic disease determined by genetics. It is caused by the disorder of sugar, fat, protein, water and electrolyte metabolism caused by relative or absolute lack of insulin in the body. Its main feature is high Blood sugar and urine sugar. There are no obvious symptoms in the early stage of the disease, and the typical manifestations are "three excesses and one less", that is, polydipsia, polyuria, polyphagia, and weight loss. In severe cases, ketoacidosis may occur. Common complications and accompanying symptoms include acute infection and pulmonary tuberculosis. , coronary heart disease, cerebrovascular disease, kidney disease, eye and neuropathy, etc. [0003] In recent years, dia...

AI Technical Summary

Problems solved by technology

Among the raw materials selected by the present invention, purple ganoderma has hypoglycemic effect, corn is rich in crude fiber, winter melon has the lowest sugar content in vegetables, grapefruit and kiwi fruit contain pectin and are rich in dietary fiber, and are a kind of beverage suitable for diabetics; but the The raw materials of beverage recipes are fresh melons and fruits, which have a short shelf life and are limited by seasons, resulting in high production costs

[0005] Another example is a kind of iced tea vinegar hypoglycemic drink and its preparation method of application publication number CN104140920A. 15. Stevia leaves 10-15, black wolfberry 7-8, Cyclocarya paliurus leaves 3-4, kudzu root 6-7, Jerusalem artichoke 2-3, sweet potato vines 2-3, cucumber seeds 4-5, persimmon leaves 3-4, Black tea powder 20-30, nutrition powder 10-15, acetic acid bacteria in appropriate amount are used as raw materials; the application is to boil corn kernels, custard apple and other raw materials into a slurry, and filter the obtained corn dregs and traditional Chinese medicine raw materials, black tea powder with acetic acid Bacteria fermented to make tea vinegar, frozen into ice, and added to corn juice to make it, which has the effect of regulating blood sugar. The beverage production process of this method is cumbersome, and it emphasizes iced. Its applicable seasons and applicable groups have considerable limitations.